Happy August! I hope corn is in season where you are, because I have a pretty corny tostada recipe today. Let’s just say that I decided to go for the corn trifecta. I started by making some sweet and smoky corn hummus that is a great snack on its own. Then I slathered it onto crispy (baked) corn tortillas. Finally, I topped these with avocado and MORE grilled corn because, well, I was up to my ears in fresh summer corn, and I had to use it somehow. After spending the month of July eating pasta, I feel like a I needed a Texas re-tox. Nothing says welcome back quite like jalapeños, salsa, and tortillas.
Tostada Recipe Components
This tostada recipe has 3 basic parts: the hummus, the toasted tortillas, and the toppings. I start by making the hummus. It’s a simple combo of basic hummus ingredients (chickpeas, tahini, etc.) plus fresh corn kernels, bright lime juice, and smoky chipotle paste. The result is a delectably creamy, sweet & salty dip that’s hard not to gobble up straight out of the food processor. Next, I brush corn tortillas with a little olive oil and toast them at a low heat in the oven until they become crispy. Then, I load them up with generous dollops of the hummus, grilled corn kernels, avocado, fresh greens, jalapeño, and salsa. These light, yummy summer tostadas would be a great cookout appetizer, healthy snack, or light lunch!
Looking for more summer sweet corn recipes?
Try a Mexican corn salad, a fruity corn salad, pizza, corn chowder, or simple corn on the cob.
